日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Optimizing Mycoprotein Production by Aspergillus oryzae Using Soy Whey as a Substrate

以大豆乳清为底物优化米曲霉的真菌蛋白生产

期刊:Journal of Fungi
影响因子:4
doi:10.3390/jof11050349
Pratama, Ferren; Rahardja, Richelle Tirta; Rachmadi, Angellique Regina; Salam, Wildan Qoharisma; Kho, Katherine; Adelie, Aivyanca; Devanthi, Putu Virgina Partha
微生物学
发表日期：2025
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The physiology of an engineered Saccharomyces cerevisiae strain that carries both an improved glycerol-3-phosphate and the synthetic dihydroxyacetone pathway for glycerol utilization

一种经过基因工程改造的酿酒酵母菌株的生理特性，该菌株同时携带改良的甘油-3-磷酸途径和用于甘油利用的合成二羟丙酮途径。

期刊:FEMS Yeast Research
影响因子:2.7
doi:10.1093/femsyr/foaf015
Perpelea, Andreea; Bahia, Frederico Mendonça; Xiberras, Joeline; Devanthi, Putu Virgina Partha; Branduardi, Paola; Klein, Mathias; Nevoigt, Elke
发表日期：2025
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The Potential of Pediococcus acidilactici Cell-Free Supernatant as a Preservative in Food Packaging Materials

乳酸片球菌无细胞上清液作为食品包装材料防腐剂的潜力

期刊:Foods
影响因子:5.1
doi:10.3390/foods13050644
Kho, Katherine; Kadar, Adinda Darwanti; Bani, Mario Donald; Pramanda, Ihsan Tria; Martin, Leon; Chrisdianto, Matthew; Pratama, Ferren; Devanthi, Putu Virgina Partha
细胞生物学
发表日期：2024
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Exploring the Potential of Aspergillus oryzae for Sustainable Mycoprotein Production Using Okara and Soy Whey as Cost-Effective Substrates

利用豆渣和豆浆作为经济高效的底物，探索米曲霉在可持续真菌蛋白生产中的潜力

期刊:Journal of Fungi
影响因子:4
doi:10.3390/jof10080555
Devanthi, Putu Virgina Partha; Pratama, Ferren; Pramanda, Ihsan Tria; Bani, Mario Donald; Kadar, Adinda Darwati; Kho, Katherine
微生物学
发表日期：2024
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Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios

不同进气温度和壁材比例下乳酸片球菌的喷雾干燥包埋

期刊:Foods
影响因子:5.1
doi:10.3390/foods12010165
Tirta, Gabriella Devina; Martin, Leon; Bani, Mario Donald; Kho, Katherine; Pramanda, Ihsan Tria; Pui, Liew Phing; How, Yu Hsuan; Lim, Crystale Siew Ying; Devanthi, Putu Virgina Partha
发表日期：2022
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The Effect of Dekkera bruxellensis Concentration and Inoculation Time on Biochemical Changes and Cellulose Biosynthesis by Komagataeibacter intermedius

布鲁塞尔德克氏菌浓度和接种时间对中间科马加塔杆菌生化变化和纤维素生物合成的影响

期刊:Journal of Fungi
影响因子:4
doi:10.3390/jof8111206
Devanthi, Putu Virgina Partha; Pratama, Ferren; Kho, Katherine; Taherzadeh, Mohammad J; Aslanzadeh, Solmaz
发表日期：2022
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Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

豆类面粉替代小麦对饼干质地、颜色和感官特性的影响：快速分析

期刊:International Journal of Food Science
影响因子:3.1
doi:10.1155/2022/2354045
Koukoumaki, Danai Ioanna; Giannoutsos, Konstantinos; Devanthi, Putu Virgina Partha; Karmiris, Panagiotis; Bourni, Sophia; Monemvasioti, Anastasia; Psimouli, Vassiliki; Sarris, Dimitris; Gkatzionis, Konstantinos
发表日期：2022
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Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?

康普茶中的细菌和酵母共生培养物是否会影响糖蜜中细菌纤维素的产量？

期刊:Journal of Fungi
影响因子:4
doi:10.3390/jof7090705
Devanthi, Putu Virgina Partha; Kho, Katherine; Nurdiansyah, Rizky; Briot, Arnaud; Taherzadeh, Mohammad J; Aslanzadeh, Solmaz
微生物学
Yeast
发表日期：2021
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